Strawberry Fudge Pie~DF,GF,EF,SF,NF

By Kathy C.

My variation of red velvet fudge pie recipe from cookbook "chocolate-covered katie over 80 delicious recipes that are secretly good for you" by Katie Higgins

Ingredients

• 2 cups Strawberries (fresh or frozen)
• 3/4 cup melted Coconut Butter
• 2-4 Tbsp Maple Syrup, to taste (or use stevia)
• 1/4 tsp salt

Details

Servings 8
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Combine all ingredients in a food processor, blender, or Vitamix and process until completely smooth.
Spread into (8 1/2 inch) springform pan or pie dish using a spatula to spread the filling evenly.
Freeze at least 3 hours, until the filling firms to a fudge-like texture.
Refrigerate leftovers in a covered container for up to a month. If freezing, thaw the pie for 20 minutes, or until it once again has a fudge-like texture, before slicing and serving.

8-12 servings